Homemade miso and peanut butter bring an Asian feel to this flavorful soup. I like to serve this with my homemade rye bread for dipping!



Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Homemade Miso:


  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with oil; spread soy beans on top.

  • Bake in the preheated oven until slightly browned, about 20 minutes.

  • Combine soy beans, peanuts, oyster sauce, tahini, and red pepper flakes in a food processor or blender. Blend into a fine paste. Place the paste in a container and add vinegar. Stir together. Cover and let stand until flavors meld, about 2 1/2 hours.

  • Heat chile oil in a large skillet over medium heat. Cook and stir chicken until nicely browned, 8 to 10 minutes.

  • Combine chicken and homemade miso in a large pot. Add water, lentils, carrots, spinach, and tomatoes. Bring to a boil. Reduce heat to low and stir in peanut butter, chicken bouillon, sage, and cumin. Cover and simmer for about 1 hour.

Nutrition Facts

381 calories; 12.1 g total fat; 30 mg cholesterol; 540 mg sodium. 39.7 g carbohydrates; 29.6 g protein; Full Nutrition